Bring a 6- to 8-quart pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Gently stir in the spinach and cook until wilted, a few seconds. Reserve 1/4 cup of the cooking water and drain the pasta and spinach.

Return the pot to the stove over low heat, add the mascarpone, Parmigiano, and lemon zest and cook until the mascarpone has melted, about 1 minute. Add the pasta, spinach, reserved pasta water, and the prosciutto and toss gently. Season to taste with pepper and serve.

user reviews

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by user-321287, 8/26/2014I followed the instructions exactly and loved how easy this was. Unfortunately, it was quite bland. While there's nothing bad about it, it was not nearly as tasty as many of the recipes I try from Fine cooking. I don't think I would make this again.

by angelicone, 8/5/2013I didn't love this. I mostly know what I'm getting into with recipes based on the ingredients. I used whole wheat pasta, which added another depth of flavor I just did not enjoy. I am also not a huge fan of salty foods-the prosciutto overpowered the rest of the dish.

by khavasutra, 2/13/2013So easy and so delicious. Frankly I was surprised by the simplicity of it not to mention how quickly it came together. Just beautiful.

by Floridafoodie, 1/22/2013For two people I used 6 oz orecchiette and a 5 oz pkg of baby spinach. Very good, but next time I might try adding either some garlic and/or basil.